Stuffed Beets Food

STUFFED BEETS

Stuffed Beets image

Delicious as a small meal, or great as a side dish. Savory and flavorful.

Provided by BRENT

Categories Side Dish Vegetables

Time 1h

Yield 4

Number Of Ingredients 8

Ingredients

4 large beets
1 (12 ounce) package bacon
½ cup shredded Gruyere cheese
¼ cup grated Parmesan cheese
¼ cup sour cream
2 tablespoons chopped garlic
1 teaspoon garlic salt
ground black pepper to taste

Steps:

Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender and skin slides off, about 20 minutes. Drain and allow to cool, then remove skin, and cut off roots and stems so that both ends are flat. Scoop out the inside of the beets using a melon baller or spoon, leaving about 1/4-inch on the sides and bottom. Set the hollowed beet cups aside.
While the beets are cooking, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, then crumble.
Preheat an oven to 350 degrees F (175 degrees C).
Dice the remaining chunks of beets, and place in a large bowl. Mix in the Gruyere cheese, Parmesan cheese, sour cream, crumbled bacon, garlic, garlic salt, and pepper until well combined. Gently fill each beet cup with the cheese mixture. Place filled beets in a shallow baking dish.
Bake in the preheated oven until the cheese melts and is heated through, 20 to 30 minutes.

Nutrition Facts : Calories 365.2 calories, Carbohydrate 25.2 g, Cholesterol 56.4 mg, Fat 20.9 g, Fiber 4.6 g, Protein 20.8 g, SaturatedFat 9.2 g, Sodium 1401.8 mg, Sugar 17.9 g

STUFFED BEETS

Stuffed Beets image

Make and share this Stuffed Beets recipe from Food.com.

Provided by threeovens

Categories Vegetable

Time 50m

Yield 2-3 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup basmati rice
2 shallots, diced
2 tablespoons olive oil
1 teaspoon ground cinnamon, more to taste
1/4 teaspoon ground cardamom, more to taste
kosher salt
fresh ground black pepper
3 large beets, halved

Steps:

In a large bowl, combine the uncooked rice, shallots, and spices (including salt and pepper to taste); mix well and set aside.
Use a knife to remove the core and create a hollow for the rice mixture (do not toss the core, it will be used to top the rice).
Place a spoonful of the rice mixture into each beet and top with the cored portion (don't overstuff, the rice will grow as it cooks).
Coat a saucepan with oil and place each beet into it, so that they are touching and holding each other upright.
Cover with water and season with salt; heat over medium heat and cover once it starts to boil.
Reduce heat to a simmer and cook 30 minutes.

Nutrition Facts : Calories 341.9, Fat 15, SaturatedFat 2.2, Sodium 63.8, Carbohydrate 47.8, Fiber 3.9, Sugar 6.4, Protein 5.5

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